Chef Savvy

  Method 1 Ingredients 150-175ml/5-6fl oz olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 900g/2lb lamb mince 50ml/2 fl oz white wine (a generous splash) 1 x 400g tin chopped tomatoes 1 x 5cm/2in piece cinnamon stick handful fresh oregano leaves, preferably wild Greek oregano, chopped 3 large aubergines salt and freshly ground black pepper For the topping 75g/3oz butter 75g/3oz plain flour 600ml/1 pint milk 50g/2oz parmesan cheese, finely grated 2 medium free-range eggs, beaten Preheat the oven at 200C/180C Fan/Gas 6. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil a...

  Method 1 Ingredients 300g/10½oz Greek-style yoghurt 4 garlic cloves, crushed or grated 6 tbsp olive oil 2 lemons, juice only 1 tbsp ground coriander 1 tbsp dried oregano, plus extra to serve 1 tsp sweet smoked paprika 1 tsp ground cinnamon ¼ tsp cayenne pepper 800g/1lb 12oz skinless and boneless chicken thighs sea salt and freshly ground black pepper To serve 4 pitta breads, warmed tzatziki thinly sliced red onion sliced tomatoes pickled chillies 1 lemon, cut into wedges Mix together the yoghurt, garlic, olive oil, juice of 1 lemon, all the spices and ½ teaspoon each sea salt and pepper. Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do this in batches) and hit them with a rolling pin or the base of a frying pan until they are all 1cm/½in thick. Place the chicken in the marinade and mix together well. Cover and place in the fridge overnight. About half an hour before you want to cook, light a barbecue. Allow the flames to die down and the charcoa...

  Method 1 Ingredients For the salmon 4 salmon fillets (approximately 600g/1lb 5oz in total), skin removed and cut into chunks 1 tbsp sesame oil, plus extra for frying 1 tbsp cornflour 2 garlic cloves, grated 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp Shaoxing rice wine 1 tsp caster sugar 1 tbsp sesame seeds, toasted sea salt and freshly ground black pepper For the crispy rice 20g/¾oz unsalted butter 2 tbsp sesame oil 2 garlic cloves, very finely chopped 2.5cm/1in piece fresh root ginger, peeled and very finely chopped 3 spring onions, finely sliced, plus extra to garnish 450g/1lb leftover cooked rice For the pineapple salsa 150g/5½oz pineapple, skin removed, cored and finely chopped 1 red onion, finely chopped 1 jalapeño chilli, finely chopped handful fresh coriander leaves, chopped 1 lime, zest and juice pinch salt To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss t...

  Method 1 Ingredients For the duck ½ duck 1 tbsp Chinese five-spice powder 4 tbsp soy sauce 2 tbsp runny honey 2 spring onions, sliced, to serve For the sweet and sour sauce 100ml/3½fl oz tomato ketchup 60g/2¼oz light brown sugar 50ml/1¾oz cider vinegar 2 tbsp chilli sauce 1 tbsp soy sauce 1 tbsp finely grated ginger 3 garlic cloves, peeled and crushed 150ml/5½oz pineapple juice ½ fresh pineapple, peeled and cut into wedges For the egg-fried rice 2 free-range eggs, beaten 2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil 440g/15½oz cooked long grain white rice 100g/3½oz tin sweetcorn 100g/3½oz caramelised onion 100g/3½oz brown shrimp 2 spring onion, finally sliced To make the duck, preheat the oven to 200C/180C fan/gas 6. Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest. Meanwhile, to make the sweet and sour sauce,...

  Method 1 Ingredients For the dough 100g/3½oz plain flour, plus extra for rolling out pinch salt For the filling 150g/5½oz chicken mince 150g/5½oz shallots, peeled and chopped 150g/5½oz dried shiitake mushrooms, soaked overnight and chopped 150g/5½oz shallots, finely chopped 1 tsp grated fresh root ginger pinch white pepper 1 tsp salt 1 chicken stock cube, crumbled 2 tsp sugar 2 tbsp light soy sauce 40ml/1fl½ oz vegetable oil, plus extra for frying 1 tbsp sesame oil For the garnish 2–3 spring onions, trimmed and chopped 2–3 tbsp chilli oil 1 red chilli, thinly sliced chilli sauce gold leaf powder, optional To make the dough, mix the flour, salt and 40ml/1fl½ oz water together in a bowl. Knead the mixture until the dough has a firm consistency. Leave to rest for 10 minutes. Knead again for 2–3 minutes, then leave to rest for another 10 minutes. Repeat this step one more time. Divide the dough into 30–35 equal pieces. On a lightly floured surface, roll out 7-8cm/2.5-3in circles, to ...

  Method 1 Ingredients 2 sea bass fillets 2 tbsp olive oil 30g/1oz unsalted butter 2 garlic cloves, finely grated 1 tsp coriander seeds, crushed ½ tsp cumin seeds, crushed 1 tbsp harissa paste ½ lemon ½ bunch fresh coriander, finely chopped sea salt and freshly ground black pepper freshly steamed Tenderstem broccoli, to serve Pat the sea bass dry with kitchen paper so there is no moisture on the fillets and season generously with salt and pepper. Make sure you have all the rest of your ingredients ready, as it cooks so quickly. Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden. Turn the heat up a little and flip the fish over, frying for just a couple of minutes until cooked through and golden all over. Transfer the sea bass to serving plates, then return the pan to the hob. Working quickly, add the butter, garlic, coriander seeds and cumin seeds....

  Method 1 Ingredients 50ml/2fl oz olive oil 2 onions, sliced thinly 6 garlic cloves, sliced 2 tsp paprika 70g/3oz chorizo, cut into cubes 100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced) 900g/2lb baby new potatoes, halved lengthways 85ml/3fl oz dry white wine 300ml/10fl oz water 8 x 100g/4oz or 4 x 225g/8oz hake steaks salt and freshly ground black pepper Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft. Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through. Method 2...

  Method 1 Ingredients For the chicken 4 whole chicken wings, cut through the joint to make 8 pieces 50g/1¾oz full-fat Greek-style plain yoghurt 1 litre/1¾ pint sunflower oil, for frying For the mango salsa ½ medium mango, stone removed, peeled and diced ½ small red onion, finely chopped 1 red chilli, ½ diced, ½ thinly sliced to garnish 15g/½oz fresh ginger, finely grated 1 small garlic clove, finely chopped 10g/⅓oz fresh coriander, leaves roughly chopped, plus extra to garnish 1 tbsp olive or rapeseed oil 1 tbsp fresh lime juice For the spice mix 3 tbsp plain flour 1 tsp hot smoked paprika 1 tsp onion granules 1 tsp garlic powder ½ tsp cayenne pepper ½ tsp flaked sea salt For the glaze 3 tbsp runny honey 2 tbsp tomato ketchup 1½ tbsp white wine vinegar 2 tbsp soft light brown sugar To serve 1 tsp toasted sesame seeds lime wedges, for squeezing Put the chicken wings in a bowl and toss with the yoghurt. Set aside. Combine all the salsa ingredients in a bowl. Set aside. Stir all the ...

  Method 1 Ingredients For the beef 300–400g/10½–14oz rib-eye steak 2–3 spring onions, each chopped into 2–3 pieces 2 Little Gem lettuces, halved lengthways 1 tbsp sesame seeds, toasted For the marinade ½ ripe Asian pear, cored and cut into chunks (see recipe tip) 4 tbsp light soy sauce 2 tbsp soft brown sugar 2 garlic cloves 25g/1oz fresh root ginger, peeled and chopped 2 spring onions, chopped 1 tbsp sesame seeds 1 tbsp sesame oil pinch salt and pepper For the ssamjang (barbecue sauce) 2 tbsp gochujang (Korean fermented chilli paste) 1 tbsp miso paste ½ tbsp light soy sauce 1 tbsp honey 1 tsp sesame oil Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight. Mix all of the ssamjang ingredi...